Yogurt marinated and grilled sirloin steak tips are on the menu. It’s an easy appetizer to make with a big punch of flavor and deliciousness. Most commonly asked question is why use the yogurt in the marinade? Well, it acts as a natural meat tenderizer and can make an inexpensive and tough cut, like the sirloin, much more tender and delicious!
The process is very simple, but it does require a little planning ahead. We start with a whole sirloin roast. I like to cube it up into even sized pieces. This will ensure they cook evenly and at will finish at roughly the same time. After the beef is cut up, season it with an even mix of salt, pepper, garlic powder, onion powder and paprika. Mix it thoroughly, ensuring that all sides are coated.
Now comes the yogurt. Add about 1/2 cup or so of Stonyfield Organic Whole Milk Plain Yogurt and mix everything together. It’s important that all sides of the beef cubes are coated in yogurt. Take your container, place it in the fridge and let it marinade for a few hours, ideally overnight. The process works best when the yogurt has plenty of time to do its job. That’s why I like prepping these the night before and having it ready for the next day.
After the beef cubes are done with the marinade, grill them over high, direct heat. Be sure to turn them over 2 minutes or so, making sure that each sides gets nicely browned. Continue grilling the beef until it hits 125 degrees internal temperature for a medium rare finish. Remove from the grill, and let them rest. This is a very crucial step that allows the juices inside to redistribute ensuring a much tastier bite.
While the beef is resting, we can prep the spicy yogurt dipping sauce. You didn’t think we were don’t yet, did you? Take 1/4 cup of Stonyfield Whole Milk Plain Yogurt, add 2 tbsp of sriracha sauce or your favorite hot sauce, the juice from 1/2 lemon and mix it all together. And enjoy!
Check out the full start to finish video.
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This recipe has been brought to you by Stonyfield Organic Whole Milk Plain Yogurt
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